Butternut Squash Soup

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


For vegan butternut squash soup, use olive oil and sesame oil instead of ghee. The amounts are listed in the ingredient list for both the vegan and non-vegan versions.


  • 1 whole (3 lb.) squash*, cooked (see how to roast it here)
  • 1 Tbsp. ghee (not vegan) OR 1 Tbsp. olive oil plus 2 drops of sesame oil (vegan)
  • 1 small onion, chopped
  • 10 fresh basil leaves, plus more for garnish
  • 1 can (13.66 oz.) coconut milk
  • 23 Tbsp. maple syrup
  • 12 tsp. salt
  • 1/2 tsp. sriracha
  • 2 tsp. lemon juice


  1. Once the squash is cooked, heat the ghee or oils in a small skillet over medium heat.
  2. Add the onion and saute until softened, 2-3 minutes.
  3. Put the squash, onion, basil leaves, coconut milk, 2 tablespoons of maple syrup, 1 teaspoon of salt, and sriracha into a heavy-duty blender (this is the kind of blender that I use) or a food processor. Puree until smooth. (Alternately, you can put all the ingredients into a pot and use an immersion blender to puree it until smooth).
  4. Transfer the mixture to a large sauce pan and heat over medium, stirring occasionally, until steamy hot but not boiling.
  5. Remove from heat. Add the lemon juice. Stir.
  6. Taste. Add more salt and maple syrup if desired.


*1 whole 3 lb. squash is equivalent to about 4 cups of cubed raw squash.